Maharashtrian Patodi Che Kalwan

This is a Recipe for preparing at home Patodi Che Kalwan or Patodi Chi Gravy. This is a popular and traditional recipe from Maharashtra, which is a spicy and filling main course dish. In this post, I have explained how to prepare it, in a step by step manner.

For the Vadi
1 Cup Gram Flour (Besan)
1 Tea spoon Red Chili Powder
¼ Tea spoon Turmeric Powder
¼ Tea spoon Asafoetida
Salt as per taste
1 Tea spoon Oil
1 Tea spoon Mustard Seeds
¼ Tea spoon Asafoetida

For the Gravy Masala
½ Table spoon Oil
1 Small Onion (chopped)
7-8 Petals Garlic
1 Cup Coconut (shredded)
1 Tea spoon Red Chili Powder
1 Tea spoon Garam Masala

A spicy Maharashtrian dish with Gram Flour as the main ingredent
Maharashtrian Patodi Che Kalwan

For the Gravy
½ Table spoon Oil
1 Medium size Onion (chopped)
1 Small Tomato (chopped)
Salt to taste

For the Vadi :-  In the Besan add Red Chili Powder, Turmeric Powder and Salt  and add Water as  required and prepare a mixture  like a Pakora batter.  Then heat the Oil in a Kadhai and add Mustard Seeds, Asafoetida and the Besan  mixture. Mix it well and cook till it become thick on a slow flame. Then remove from the flame and keep in a plate and roll it in the same plate. The rolled mixture should be about one-fourth of an inch thick.  Then cut it in to diamond shaped pieces.

For the Gravy Masala :- Heat the Oil in a Kadhai and add Onion and Garlic, fry for 2-3 minutes on a slow flame. Then add Coconut and fry for 3-4 minutes and then add the Red Chili Powder, and Garam Masala. Mix it well and grind it to a fine Paste.

For the Gravy :- Heat the Oil in a Kadhai and then add Onion and Tomato and fry for 2-3 minutes and then add the grounded paste and a cup of Water and cook for 5 minutes. Then add Salt and  the cut Vadis and cook for 5 minutes on a slow flame.
Serve hot with a Paratha or Rice.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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